Pectin

Pectin

Pomona's Universal Pectin makes thick jam and jellies with rich, full flavor
undiluted by large amounts of added sugar. Ordinary fruit pectins require
your jam or jelly to be 55-85% sugar to set firmly.

Pomona's Universal is a low methoxyl type pectin derived form citrus peels
and pulp. Its jelling power is activated by the calcium naturally present
in most fruits, not by sugar content. (Box contains a separate portion
of monocalcium phosphate for use with fruits especially low in calcium.)